On the heat. Extra hot

Ingredients

• 8 shoulder chops, butterflied flat
• — PERI-PERI
• 12 bird's eye chillies, stalks off
• 8 cloves garlic
• 1 red pepper, roasted and peeled
• Juice of 3 lemons · 3 tbsp red wine vinegar
• 100 ml olive oil · 1 tbsp smoked paprika
• 2 tsp dried oregano · 2 bay leaves
• 1 tbsp salt · 1 tsp sugar

Method

1. Blend everything except the bay to a loose sauce. Simmer it with the bay for 10 minutes — raw peri-peri is harsh, cooked peri-peri is round. Cool.
2. Split the sauce: two-thirds to marinate, one-third kept back for the table.
3. Marinate the flatties 4 hours minimum.
4. Hot coals. Skin or fat side down first, 4 minutes, then turn and give it 3 more. Butterflied, they are thin and cook fast.
5. Baste with the marinade only in the last two minutes.
6. Rest 5 minutes. The reserved sauce on the table, chips, and a slice of white bread to catch what runs off.

Cook's note. Always split the sauce before it meets raw meat. The reserved third never touches the lamb and is safe to serve as it is.

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